Banh Mi

Created byCarlo van Meerten

Ingredients(for 1 serving)

100 g tempeh

25 g carrot, grated

25 g daikon or radish, grated

10 g vegan mayonnaise

10 g sriracha

10 g sesame oil

5 g five-spice powder (= 5 spice)

5 g coriander, chopped

5 g red pepper, chopped

Difficulty

Easy

Cooking time

5 + 15 min

Price range

A Bahn Mi combines the best of both worlds: Vietnamese flavours on a demi French baguette. No surprise, as Vietnam was once a French colony. The original recipe is made with meat, but our chef has whipped up a vegan version with tempeh, carrot, daikon and sriracha.

Setup

< Max 4 hours in advance >

Thaw and bake the Country Style brown baguette as directed on the packet. Leave to cool on a wire rack.

Preparation

Fry or deep-fry the tempeh in oil, pat dry and then flavour with the five-spice powder, sriracha and sesame oil.
Cut the baguette in two. Spread vegan mayonnaise on both halves and top one half with the carrot, daikon and tempeh.
Finish with the coriander and pepper.
Serve immediately!

Tips from the chef

Tip 1

"You can also marinate the grated vegetables beforehand with a mix of soy sauce, rice vinegar and sugar. Why not try different combinations of vegetables as well? How about cucumber, cabbage or radishes?"

Tip 2

"Your tempeh will be even crispier if you briefly dip it in flour before frying or deep frying. Afterwards, flavour with the ingredients in this recipe or try a sweet marinade (e.g. agave, honey or ketchup) with a spicy touch (e.g. sambal or sriracha). "

Tip 3

"We use a brown baguette with a rustic look and feel for this Bahn Mi. You can also opt for one of our other whole or demi baguettes, but make sure it’s wide enough."

Did you know?

The Country Style baguette is available in white and brown, whole or demi. What makes the Country Style unique? The baguettes have a rustic look and feel, thanks in part to the flour on the crust. They also have a distinctive flavour thanks to the rich grain mix of wheat, rye and malt. This blend offers a special toasted flavour.